Lemongrass Wonton Soup with Vegetable Spirals
A bodacious broth infused with ginger, lemongrass and Sichuan peppercorn is more soup-erb when ground-turkey dumplings and spiralized vegetables are added to the party.
Ingredients
- 1 piece ginger, about 1 inch (2.5 cm), sliced
- 2 cloves garlic, chopped
- 2 stalks lemongrass, about 4 inches (10 cm), chopped
- 1 tbsp (15 ml) vegetable oil
- 8 cups (2 litres) chicken broth
- 4 tsp (20 ml) soy sauce
- 4 tsp (20 ml) fish sauce
- 4 tsp brown sugar
- 3 star anise
- 1 tsp Sichuan peppercorns
- 2 zucchini, cut into thin spirals or julienned
- 1 medium kohlrabi, peeled and cut into thin spirals or julienned
- 18 turkey and cilantro wontons or store-bought wontons
- Cilantro leaves, as desired
Instructions
- In a large pot over medium-high heat, brown the ginger, garlic and lemongrass in the oil for 2 minutes. Add the broth, soy sauce, fish sauce, brown sugar, star anise and peppercorns. Bring to a boil and simmer for 10 minutes. Strain the broth and return to the pot.
- Bring the broth to a boil. Add the vegetable spirals and wontons and simmer for 3 to 5 minutes or until tender.
- When ready to serve, garnish with cilantro.
A bodacious broth infused with ginger, lemongrass and Sichuan peppercorn is more soup-erb when ground-turkey dumplings and spiralized vegetables are added to the party.